Vegetarian Eggs Benedict on sweet potato toast with avocado and feta
Servings
1
servingsPrep time
35
minutesEggs Benedict are a traditional American breakfast dish made of poached eggs on toast with ham or bacon and hollandaise sauce. We have modified the dish into a vegetarian main course and made it a little lighter.
Ingredients
piece(s) egg
piece(s) avocado
piece(s) lemon
g rocket salad
g alfalfa sprouts
g sweet potato
g feta cheese
tbsp olive oil
pinch(es) salt
tbsp apple cider vinegar o.s.
pinch(es) pepper
Directions
- Preheat the oven to 200 ° C top / bottom heat (or 180 ° C convection). Line a baking sheet with parchment paper.
- In the meantime, wash the lettuce, spin dry or let it drain and, if necessary, pluck or cut smaller. Wash the sprouts in a colander with warm water and drain. Wash the lemon and squeeze out the juice. (Tip: use the rest of the lemon to make a soft drink.)
- Cut the avocado lengthways in the middle of the core. Using a tablespoon, completely remove the pulp and cut into slices. Drizzle these with lemon juice.
- Prepare poached eggs: Bring plenty of water to a boil in a saucepan with vinegar. Beat eggs one after the other in a soup ladle, stir the water into a strudel and carefully slide the eggs one by one into the strudel. Reduce the heat to low and let the eggs cook for about 5 minutes.
- Crumble some feta on the sweet potato 'toasts', arrange the avocado slices, lettuce, eggs and sprouts on top and serve sprinkled with pepper.
